Prep 5 mins
Cook 15 mins
I got this recipe from my SIL, Melinda.I'm kind of a wuss so I only use 1 tablespoon of the red pepper flakes but you can make these as HOT as you like.
- Use a large ziplock storage bag. I use the 2 gallon size. Add the oil, ranch dressing mix, red pepper flakes and crackers. Tumble constantly for 15 minutes.
Super easy and delicious! I made up two batched this morning. I did find that I liked drizzling the seasonings over the crackers and tossing them in a large bowl instead of using the ziplock because it seemed that the bag was as coated as the crackers were and I wanted all the seasoning to be on the crackers themselves. I also baked mine in the oven 250 for 20 minutes just because I like the toasty crunch that baking them gives. Wonderful recipe! Thanks Lilysmom.
Very good! My Grandmother made them for a Christmas snack, but she doubled the amount of red pepper flakes to create an EXTRA spicy cracker, which all of us really enjoyed. I prefer them with the extra kick! I made a gift basket for my dad and put these in there with a summer sausage, block of sharp cheddar cheese, homemade canned pickles, and spicy mustard. He loved it! He even called last night asking how to make the crackers!
I use a 1/4 c. of oil per sleeve of crackers. I also change 1 TBSP of pepper flakes to 1 TBSP of cayenne pepper. I use a hand blender or small food processer to mix oil and dry ingredients together before pouring over crackers. I have a large retangular tupperware container and I stack crackers in single layer on the edges...as they are in the sleeves. Let sit for 20-30 min, then rotate upside down for another 20-30.